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A 3-course dinner served from 6:30-8:30pm is included with registration.

Time & Location Activity
Ground Level, Atrium
Registration and Networking
Lecture Hall (Room SJB 112)
Welcoming Remarks
Lecture Hall
Academic Lecture: Dietary Approaches to Dyslipidemia and Cardiovascular Risk Reduction
John Sievenpiper, MD, PhD, FRCPC
3:05-3:15pm Break
Lecture Hall
Food and Recipe Demonstration: Real-World Application of the Portfolio Diet
Chef Tawfik Shehata and John Sievenpiper, MD, PhD, FRCPC
4:45-5:00pm Break
Lecture Hall
A Cholesterol Lowering Grocery Shopping Experience
Andrea Glenn, RD, PhD
6:00-6:30pm Participants will walk to the Chef’s House (5-minute walk). Participants will have the opportunity to take a break and network before dinner. Canapés will be served.
A 3-course dinner will be served from 6:30-8:30pm. The below talks and guided breakout discussions will take place throughout the meal.
Chef’s House
Academic Lecture: Integrating Dietary Change into Clinical Encounters
Vivian Choo, MSc, MD
Chef’s House
Breakout Case Discussions: Participants will be divided into small groups of 10 people or less. They will be given three cases, each of which will be discussed in the small group for 15 minutes. The facilitator will spend 5 minutes summarizing/wrapping up each case.

Chef’s House Address: 215 King St E, Toronto. The entrance to the restaurant is on Fredrick Street, just South of King.